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Orange-Glazed Amberjack Kabobs

Yield 4 servings.

Ingredients

  • 2/3 cup unsweetened orange juice
  • 1/3 cup low-sugar orange marmalade
  • 2 tablespoons honey mustard
  • 1 1/2 teaspoons peeled, minced gingerroot
  • 1/2 teaspoon dried crushed red pepper
  • 2 cloves garlic
  • 1 pound amberjack steaks (1 inch thick), cut into 16 pieces
  • 8 asparagus spears
  • 1 large firm, ripe papaya, peeled, seeded, and cut into 16 pieces
  • 1 large sweet red pepper, cut into 1 1/2-inch pieces
  • 1 medium orange, halved crosswise, and cut into 8 wedges
  • 1 small purple onion, cut into 8 wedges
  • Vegetable cooking spray
  • 4 cups cooked long-grain rice (cooked without salt or fat)
  • Orange zest (optional)

Nutrition Information

  • calories 450
  • caloriesfromfat 5 %
  • fat 2.5 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 0.6 g
  • protein 29.7 g
  • carbohydrate 77.5 g
  • fiber 0.0 g
  • cholesterol 61 mg
  • iron 0.0 mg
  • sodium 116 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set aside half of juice mixture; pour remaining juice mixture into a heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

  2. Remove fish from marinade, discarding marinade. Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut each spear diagonally into 4 slices.

  3. Thread fish, asparagus, papaya, and next 3 ingredients onto 8 (12-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 5 minutes or until fish flakes easily when tested with a fork, turning once, and basting with reserved juice mixture. To serve, place 1 cup rice on each plate; sprinkle with orange zest, if desired. Top rice with kabobs.

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